Brined Chicken with Lemon Vinaigrette

Raciones: 6 people
Tiempo de cocción: 0 - 30 min
A la parrilla
Aves de corral
Brined Chicken with Lemon Vinaigrette


  • Main


  1. 01

    In an extra large bowl, combine chicken, water, 1/4 cup of salt, and sugar. Cover and refrigerate overnight. Remove chicken, rinse to remove excess salt, and pat dry.

  2. 02

    For the lemon vinaigrette, in a blender or food processor, combine lemon juice, parsley, garlic, remaining 1/4 teaspoon of salt, and pepper and blend until smooth. With the machine running, gradually add oil through the feed tube. Set aside.



    • 1/4 cup Fresh Lemon Juice
    • 1/4 cup Fresh Parsley (chopped)
    • 2 2 cloves Garlic (peeled)
    • 1/4 cup + 1/4 tablespoon Kosher salt (divided)
    • 1/4 teaspoon Freshly Ground Black Pepper
  4. 03

    Preheat lightly greased grill to 400°F (medium-high setting).

  5. 04

    Grill chicken, with grill lid closed, turning occasionally, for 25 to 35 minutes or until internal temperature reaches 165°F and chicken is no longer pink inside. Drizzle with lemon vinaigrette and serve immediately. Garnish with fresh parsley, if using.

  6. 05

    You can also use bone-in chicken, which gets more tender results, but grill for 15 to 20 minutes longer or until internal temperature reaches 165°F.


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